Another notably summery salad mingled halved cherry tomatoes with chunks of red and yellow watermelon and a somewhat bland and chewy burrata overlaid with two razor thin slices of Iberico ham - light, refreshing and colorful. Just as lemony was a salad of baby arugula, the greens set down on the brilliant pink landing pad of a slice of watermelon radish, with fennel, heirloom-like cherry tomatoes in various hues of yellow and green, and a wafer of pecorino. Garlic shrimp came bathed in an unabashedly lemony, moules-frites-style white wine sauce, a dash of chili flakes adding pep, and slices of smoky grilled baguette at the ready. It began with a salmon, crab and avocado roll drizzled with a pale green cucumber-wasabi aioli. We had the onion soup (wildly salty), and the crab cake, too (very good, with a luscious celery-root remoulade.)īut another night we took the road less traveled.

Yes, one night we went the classic path, by way of roast beef - carved from an ornate giant silver-wheeled trolley, and served with horseradish - and a mammoth bone-in rib-eye cooked on the kitchen’s wood-burning grill.

That said, a recent change of chefs reflects a decision to expand the restaurant’s non-steak menu significantly. Traditional steak tartare at The Chandler Steakhouse.

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